OOIR: Observatory of International Research

Papers

(The TQCC of Food Science and Technology Research is 2. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-05-01 to 2024-05-01.)

Article	Citations
Chemical and physical properties of meat from Dezhou black donkey	12
Effects of steam explosion on yield and properties of soluble dietary fiber from wheat bran	11
Advantages and challenges of sous vide cooking	10
Lipase and protease activities in Koji cheeses surface-ripened with <i>Aspergillus</i> strains	9
Effects of compression damage on mechanical behavior and quality attributes of apple fruit	8
Virucidal Effect of Acetic Acid and Vinegar on Severe Acute Respiratory Syndrome Coronavirus 2	6
Polyphenols-absorption and occurrence in the body system	6
Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment	5
Food chemistry and biochemistry of enzymatic browning	5
Bitterness-masking peptides for epigallocatechin gallate identified through peptide array analysis	5
Nervonic acid regulates the oxidative imbalance in experimental allergic encephalomyelitis	5
Heat-induced gelling properties of egg white without ovotransferrin and lysozyme	5
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing	5
Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS	4
Comparative anti-inflammatory characterization of selected fungal and plant water soluble polysaccharides	4
Isomerization of ribose to ribulose using basic amino acids as a catalyst	4
Factors underlying the differential properties of gluten- and additive-free rice bread following rice flour pulverization	4
Comparison of properties of indica and japonica amorphous rice flours produced by shear and heat milling machine	4
Loss of the intrinsic plasmid-encoded <i>eps</i> genes in <i>Lactococcus lactis</i> subsp. <i>cremoris</i> FC grown at elevated temperature abolishes exopolysacchar	4
Comparing odor-active compounds in three mango (<i>Mangifera indica</i> L.) cultivars by aroma extract dilution analysis and the method for evaluating odor interactions	3
Evaluation of the process for transferring limonene from lemon to olive oil	3
Optimized method for processing avocado seeds to improve selected nutrients and functional values	3
Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine	3
Isolation and brewing properties of a <i>sake</i> yeast mutant with high ethyl caprylate productivity	3
Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna	3

Inflammatory response of raw 264.7 macrophage cells teated with dragonfruit oligosaccharide on lipopolysaccharide-induced inflammation	3
Effect of soy sauce yeast inoculation and ureter removal on the quality characteristics of meat sauce prepared from pig kidneys	3
Recent advances in non-thermal disinfection technologies in the food industry	3
Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation	3
The addition of oxidized tea polyphenols enhances the physical and oxidative stability of rice bran protein hydrolysate-stabilized oil-in-water emulsions	3
Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria	3
New acylated anthocyanin isolated from purple yam using molecular networking analysis	3
Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce	3
Molecular interaction of black tea components with phospholipid vesicles	2
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method	2
Material balance and energy consumption in the factory-scale coproduction of glucan and mannan from yeast extract residue	2
Development of glucose-conjugated chicken myofibrillar protein with the strongest superoxide anion radical scavenging activity using random-centroid optimization and maltotriose-conjugated ones	2
Characterization of multiple bacteriocin-producing <i>Lactiplantibacillus plantarum</i> PUK6 isolated from <i>misozuke-tofu</i>	2
A comparison of <i>Listeria monocytogenes</i> growth monitoring in ground pork samples by real-time polymerase chain reaction to conventional agar and most probable number methods	2
Ultrasound assisted aqueous two-phase extraction of anthocyanins from blueberry and its anti-tumor activity	2
Yuzu, <i>Citrus junos</i>, peels extract ameliorated hepatic steatosis induced by chloretone in rats	2
High-efficiency formation mechanism of mangiferin/γ-cyclodextrin complex	2
Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote	2
Isolation and identification of antioxidant and DPP-IV inhibitory peptide PYPYEPYEPYPY from yak bone hydrolysate	2
A high-accuracy method for quantifying poly-gamma-glutamic acid content in natto	2
Conventional bread making with a mixture of the yeast <i>Hanseniaspora vineae</i> and the baker's yeast <i>Saccharomyces cerevisiae</i> for improved quality	2
Functional alteration of soybean 11S globulin through glycation	2
Reduction of pyrrolizidine alkaloids by cooking pre-treatment for the petioles and the young spikes of <i>Petasites japonicus</i>	2
Isolation and characterization of <i>Bacillus subtilis</i> from commercially available honey and its application in natto fermentation	2
Physical and textural properties of foods with swallowing ease for aged people	2
Apoptotic and anti-proliferative effect of essential oil from turmeric (<i>Curcuma longa L.</i>) on HepG2 and H1299 cells	2
Microbiological assessment of <i>Pangasianodon hypophthalmus</i> at fish-processing plants in Vietnam	2
Profiling sulfate content of polysaccharides in seaweed species using a ligand-assisted <sup>1</sup>H-NMR assay	2
Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting	2
Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism	2
Dry-heat treatment of skim milk powder improves acid-induced gelation due to protein glycation and cross-linking of caseins	2
Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models	2
The use of functional agricultural products in the functional food labeling system and its challenges after five years	2
Effects of different types of hydrocolloids on the quality improvement of gluten-free rice flour bread made with soymilk	2
Anti-glycation and antioxidant effects of Chaga mushroom decoction extracted with a fermentation medium	2
A rapid and sensitive method for simultaneous quantification of seven furfural compounds in milk powder based on GC-MS/MS combined with QuEChERS method	2
Occurrence, antimicrobial resistance, and genetic diversity of <i>Listeria monocytogenes</i> at fish-processing plants in Vietnam	2
Fruit of <i>Phyllanthus emblica</i> L. suppresses macrophage foam-cell genesis and vascular lipid deposition using <i>in vivo</i> and <i>in vitro</i> models of earl	2
Ameliorative effects of Japanese barnyard millet (<i>Echinochloa esculenta</i> H.Scholz) bran supplementation in streptozotocin-induced diabetic rats	2
Assessment of mutagenicity, acute and sub-acute toxicity and human trial safety of wasabi leaf extract powder	2
Effects of the combination of phytic acid and vacuum packaging on storage quality of fresh-cut lettuce	2
Acrylamide formation during pan-frying of mung bean sprouts	2